Free delivery for orders over $125!

Meet the Team: Jesse

written by

Bethany Fisher

posted on

January 1, 2025

Hello 2025! Wow…can’t believe another year has gone by. We’re excited to launch into 2025 and keep doing what we’re doing plus get some new things going here at the farm!

For the beginning of the year, we wanted to get a new series going on our blog, reintroducing you to the team at Whiffletree so you can meet all the great people involved in putting food onto your table.

First off in the series is none other than our very own farmer, Jesse Straight!

Here are the questions we asked Jesse...

~~~~~

Where did you grow up?

I grew up in Warrenton!  Born at Fauquier Hospital!  Started out in Warrenton Lakes, and then moved to New Baltimore when I was 5, and grew up playing in the woods and romping on our neighbor's farm (sledding, squirrel hunting, fort building, camping with friends). I have 3 older brothers and 2 younger sisters. 

What did you do before you came to farming/Whiffletree?

Liz and I got married the summer after I graduated from UVA.  We stayed and worked in Charlottesville.  I got a job working for Habitat for Humanity.  I did that for a couple years, then I left to work as a carpenter working for a friend-- the 2 of us building quirky spec houses in Charlottesville. 

What inspired you to become a farmer?

Reading Wendell Berry and Joel Salatin.  Visiting farmers, dabbling in some farm enterprises myself.  Loving working outside and being a part of life actually growing forth!  Not many people actually get to work with life growing in front of you!  And learning about how bad conventional food is.  Here was an area where I could do some good. 

What are some things you didn’t expect to learn that farming has taught you?

Running a farm business has really challenged me.  It takes a lot of virtue to be a good boss and colleague.  I want to be a really good boss and worker myself.  And I have weaknesses and shortcomings.  So the challenge of doing the thing I need to do now (not procrastinating the scary thing), and being a good boss challenges me to be a better person. 

How has farming benefited you?

I have loved the work with the animals, plants, and soil, and with Liz and my kids, and with great employees and interns.  It is a privilege to do this work with these great people. 

What do you hope to accomplish through farming?

I hope to raise food that is incredibly tasty, and healthy for our customers, land, animals, and community.  Additionally, in this work I aim to provide for my family.  And like I said above, I hope this work challenges me and helps me to become a better person.

How has your role at Whiffletree evolved in your time here?

In the beginning, I did almost everything!  But of course, we only had a small number of animals and customers.  I did all the chores, all the marketing, all the communication, all the order packing, all the driving, etc.  And it was intense, but also so exciting to be getting going!  My favorite things to do now are: the chores (I love to be outside making animals happy on lush fresh pasture!), talking with and helping customers, strategizing on how to make our processes better, and writing newsletters and making videos to explain what we do and how we do it and why it is so good! 

Most memorable Whiffletree experience?

I have a lot to choose from!  On the rough side, Super Storm Sandy and the crazy storm we got in June of 2022 were very chaotic and tough--infrastructure damaged, animals everywhere, freezers down--all the stressful stuff!  On the upside, I have a ton to pick from, but probably finding my wedding ring in the compost pile after being lost for 10 years!

What’s your favorite animal on the farm? And why?

I love the cattle.  They are such incredible animals.  Magical really.  They take grass and water and turn into these beautiful huge animals.  Their 4 chambered stomach is the most amazing and underrated thing ever!  I love to move them to fresh pasture, and hear and see them chomping down the grass! 

Favorite hobby?  Or favorite things you like to do when not working?  

I love cozying up and reading with my kids!  We have read some awesome books!  I love going for walks around the farm with Liz, the kids, and buddies.  I love making trails on the farm.  Me with a chainsaw and my kids or buddies, making trails is my favorite day.  I love playing pickleball and pingpong.  I love watching soccer.  I love bonfires.  I love getting friends together for all the above, and for the hot tub/cold plunge experience.  I love playing with my little kids--chasing them around and getting them riled up. 

Favorite food?

Thanksgiving dinner, steak caesar salad, fried chicken. 

Favorite dish you like to make with a Whiffletree item?

Steak and grilled chicken!

~~~~~

And that’s Jesse Straight…say hi to him if you see him around the farm!

More from the blog

Budget Series: 3 Ways to Use a Whole Chicken (Part 2)

Budget Series: 3 Ways to Use a Whole Chicken (Part 2)

Next up on this budget series, we’ll learn how to roast a chicken in a crockpot. This super easy way of cooking a chicken will ensure dinner is on the table without any hassle for you! Easy Crock pot Chicken: Ingredients: 1 whole chicken (I used a 6lb chicken - the bigger you go, the more meat you get out of it for about the same amount of time put into prepping it) Salt and pepper, to taste Optional: herbs, garlic, onion, etc. Get creative! Directions: 1. Place the chicken into a large crockpot. For the 6lb chicken, I used an 8 quart crock pot. Just enough space! Add any seasonings or herbs your heart desires. No need to add water - the chicken will release water as it cooks! 2. Turn the settings to low. 3. And let it cook for six hours or until the internal temp of the thigh is 165! Carve and serve with some gravy or bbq, or shred it to use in other recipes. ***For a whole chicken, the rule of thumb is about an hour per pound of chicken on the low setting. And if you’re like me and you forget to pull out your chicken to thaw ahead of time, add a half an hour per pound to that. But as always, go by temp instead of time to make sure you don’t get a dry chicken! It really is that easy. I made this chicken to prep for writing this blog post yesterday. I was at work, doing my work for the day and also prepping to leave for a week’s visit home to MN over Father’s Day. When I went to get my chicken to cook it, it was actually still mostly frozen. I had planned for it to be thawed, but I had forgotten to pull it out in time. Oh well, I popped it into the crockpot and just hoped for the best in the middle of a chaotic day. The day was super busy - packing orders to go out on deliveries the next day, processing chickens, and getting everything planned ahead of time for while I’m away on vacation, plus all my normal daily work. Then right after work I had to meet someone in town. Then back to the farm to finish prep for deliveries tomorrow and wrap up any loose ends. Then out to my garden to water and make the plants happy. Then back home to pack, do laundry, clean, and get ready to head out in the morning. And after all that? Dinner, ready and waiting for me in my crockpot. It took about nine hours for the frozen six pound chicken to fully cook, and I didn’t even have to think about it. I shredded some, made a sourdough sandwich, then put the rest into the freezer for while I’m out of town. There you have it! Crockpot chicken for a busy gal’s or guy’s life. It’ll be your best friend! Pro tip: Get a timer for your outlet to plug your crockpot into! Then you can set the timer for when you want it to start and end cooking. That way it’s done when you have time to take care of it. Drop a comment below and let me know how it goes for you! Cheers! ~Bethany

Read more
Budget Series: 3 Ways to Use a Whole Chicken (Part 1)

Budget Series: 3 Ways to Use a Whole Chicken (Part 1)

Cook a whole chicken? Sure, it’s more budget friendly, but… how and what do you do with it? This month, we’ll be kickstarting a budgeting series with a few different ways to use a whole chicken. Trust me, it’s actually super easy, and I think it saves more time! Per pound, the price of a whole chicken is much more budget-friendly than getting parts. For example, thighs are going for $14.00 per pound, but a whole chicken is $6.50 per pound! There will be four parts to this blog series. This week, we’ll learn how easy it is to roast a pasture-raised chicken that isn’t dry and tasteless. Get ready to save on time and money! Easy Roasted Whole Chicken Ingredients: 1 whole chicken (I used a 5.5 lb chicken) 2 Tbsp butter, melted Salt and pepper to taste 4 garlic cloves, whole Instructions: 1. Preheat your oven to 350 F. 2. Place a roasting rack in a 9x13 pan (optional, but helps the chicken get a crispier skin). Pat your chicken dry with a paper towel and place breast side down on the rack. Using a pastry brush, spread the melted butter all over the chicken, then sprinkle with salt and pepper (you can also get creative and do a few different seasonings or herbs, like thyme, paprika, etc.). Next, place your garlic cloves inside the cavity of the chicken. 3. Set the pan on the middle rack of your oven. Roast the chicken for about 1.5 hours (about 16 minutes per lb), or until the thermometer reads 160 in the breast and 165 in the thigh. Make sure to stick the thermometer in the meatiest part of the breast or thigh! As always, go by the temperature rather than the time - the time can vary, so you really want to be paying attention to the temp so you don’t overcook. *If you have a smaller chicken, the time will be less for it to fully cook, so adjust the time by multiplying the total weight of the chicken by 16 minutes, and that will give you an estimate of how long it will take.  4. The opportunities are endless! You can either serve it as a roast chicken for dinner along with some mashed potatoes and roast veggies, or you can shred it to use in any chicken dish you want! I cooked up a 5.5lb chicken for one of our team lunches and shredded it all to use in a version of chicken pot pie (homemade biscuits topped with a chicken pot pie filling - I know, not really a pot pie but it tastes the same!). It fed 14 people hungry from a day of hard work on the farm. So it can stretch a long ways! And I saved the bones and skin so I can make a broth out of that. Nothing goes to waste! If I don’t have people to feed and it’s just me, then I find this saves time and money because I can cook a big chicken all at once, shred it, and then portion it out and freeze what I won’t use right away. That way during the week I can just grab out a bag of already cooked and shredded chicken to make a quick meal out of. And there you have it! One easy way of cooking a whole chicken and prepping for more than one meal at a time. Next week, we’ll show you how to make a crockpot version of a whole chicken. Stay tuned! Cheers to you and your health…and your wallet! ~Bethany

Read more
Return To Top

WAYS TO SHOP

BUY BULK

MORE @ WHIFFLETREE

4-Animal-Row.png


Whiffletree Farm

8717 Springs Road
Warrenton VA 20186
(540) 935-0600

info@whiffletreefarmva.com

Store Hours: M - F 11AM to 5PM; Sa 10AM to 5PM